City Paper is not for tourists
Petworth darling Himitsu is giving brunch a try the next three Sundays from 11 a.m. to 3 p.m. That means you can pair a kimchi michelada with a fried oyster Benedict at the restaurant from Carlie Steiner and Kevin Tien.
The restaurant is experimenting with expanding their operating hours. “We have a lot of great staff and wanted to make sure we had enough days to let them work and be creative and let them have more input on our menu and growth as a restaurant,” Tien says. “As far as offering brunch in the future, it is more than possible. We hope to find out in the upcoming weeks what the neighborhood and everyone else would like to see at Himitsu.”
Tien was just named a James Beard Award finalist in the “Rising Star Chef of the Year” category.
His first crack at a mid-day meal at Himitsu includes:
Congee with braised pork, pickled shallots, fried shallots, and scallions ($22)
French toast with ricotta and yuzu-berry compote ($14)
Okonomiyaki (Japanese pancake) with cabbage, tare, Kewpie mayonnaise, bonito, and scallions ($14)
Rice cakes with poached egg, pickled red onion, and ground spicy sausage ($16)
Fried Brussels sprouts with Caesar dressing, furikake, and Parmesan ($12)
Yellowtail sushi rice bowl with ikura (salmon roe), furikake, shiso, and kimchi cucumber ($16)
The restaurant’s signature fried chicken and biscuits coated in a Korean chili glaze and honey ($16) will also be available.
Steiner concocted a slate of creative brunch cocktails ($15 each) to pair with the food:
Kimchi Michelada with sea salt-watermelon gose beer, kimchi juice, lime, and pickled watermelon rind
Bloody Caeser with vodka, clamato juice, horseradish, Worcestershire, salt, pepper, and celery salt (add a raw oyster for $3)
I Don’t Carrot All with aquavit, carrot juice, lemon hot sauce, caper brine, and dill with a pickled baby carrot
Lookin’ Fineapple with white rum, coconut water, yellow tomato juice, pineapple juice, and a slice of fresh pineapple
No Big Dill with green chili vodka, cucumber, tomatillo, parsley, celery, and dill
Drop a Beet with amontillado sherry, tomato, beet, Tabasco, salt, pepper, and pickled beet
Brunch patrons will also be able to order mimosas with fresh-pressed juices by the glass ($12) or by the bottle ($50).
As with dinner, Himitsu will not accept reservations for brunch. The meal will be offered March 25, April 1, and April 8.
Himitsu, 828 Upshur St. NW; himitsudc.com